A light and nutritious reinterpretation of the classic vodka sauce, with double the protein and surprising flavor.
Por
Equipe Receita Solta
"This recipe recreates the creaminess of the classic rosé sauce by substituting heavy cream with cottage cheese blended with pasta water. The tomato sauce seasoned with garlic, onion, and pepper coats the al dente pasta with high protein content."
- Processing cottage cheese with the cooking water breaks up the lumps and creates a velvety consistency. - The starch from the pasta water acts as a natural binder, uniting the fat and tomato without curdling the cheese. - Removing the pasta 2 minutes before the package time allows it to absorb the sauce on the heat while keeping the center al dente.
Cook the pasta: Boil abundant salted water. Cook the pasta of your choice according to the package instructions, but remove it 1-2 minutes early so it is al dente. Reserve 1 cup of the cooking water before draining.
Prepare a base do molho: In a medium saucepan over medium heat, heat the olive oil. Add the chopped onion and sauté for 5-7 minutes until translucent and soft.
Add aromatics: Add the minced garlic and the red pepper flakes. Saute for another 1-2 minutes, until you smell the aroma, careful not to burn the garlic.
Incorporate the tomato: Add the tomato passata and cook for 5 minutes, stirring occasionally. Season with salt and black pepper to taste. Let it thicken slightly.
Prepare the cottage cheese cream: While the sauce reduces, place the cottage cheese and 1/2 cup of the reserved pasta cooking water in a blender or food processor. Process until completely smooth and homogeneous, without lumps.
Combine and finish: Pour the blended cottage cheese into the pan with the tomato sauce. Mix well. Add the grated parmesan and stir until incorporated. If the sauce is too thick, add more pasta cooking water, gradually, until it reaches the desired consistency.
Mix the dough: Add the cooked and drained pasta directly into the pan with the sauce. Mix vigorously for 1-2 minutes so that the dough absorbs the flavor and the sauce covers every piece. Adjust the seasoning if necessary.
Sirva: Serve immediately, finishing with more grated parmesan, a drizzle of olive oil, and fresh basil leaves. Approximate calories per serving: 450 kcal.
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- Version with shredded chicken: add leftovers of cooked and shredded chicken breast to increase the protein content. - Mushroom version: sauté sliced fresh mushrooms in olive oil with the onion before adding the passata. - Mild spicy version: double the measure of red pepper flakes and sauté a pinch of dried oregano.
- Short pasta like penne or rigatoni can be replaced by fusilli, farfalle, or whole wheat versions. - Tomato passata can be substituted with canned peeled tomatoes, blended and passed through a fine sieve. - Cottage cheese can be replaced by fresh creamy ricotta beaten with hot water and olive oil.
Store the dough in an airtight container in the refrigerator for up to 3 days. When reheating, add two tablespoons of hot water to the pan over low heat and stir gently to rehydrate the cream without drying it out.
Freezing the ready-made dough is not recommended, as the dough loses texture and the cottage cheese tends to release whey after thawing. If desired, freeze only the blended sauce without the dough in a sealed container for up to 1 month.
Serve with a green leaf salad with balsamic vinaigrette, slices of toasted Italian bread with olive oil, or grilled zucchini.
It does not curdle as long as it is beaten until completely smooth and mixed over low heat, without letting it boil vigorously.
The salted, starchy water emulsifies the cottage cheese solids with the olive oil and tomato, creating a velvety sauce texture.
Yes, light cottage cheese results in a sauce with the same silky texture and even lower caloric content per serving.
Cut the dough with a fork; should have a tiny white center point and offer slight elastic resistance to the tooth.
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